Coconut Crusted Paneer Bites

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Step 1.

In a bowl, mix together all the dry ingredients (your cornflour and various seasonings) apart from the desiccated coconut and chilli flakes.

Step 2.

Add desiccated coconut and milk into two separate bowls.

Step 3.

Cut the paneer into 25 cubes. Take each cube, dip into the milk, then into the dry cornflour mixture, back into the milk, and finally into the desiccated coconut.

Step 4.

Once all 25 pieces have been coated, heat up your coconut oil in a non-stick pan on a medium-high heat and cook for a few mins on each side until crispy.

Step 5.

Now it’s time to make your honey. Start by finely dicing your chilli. Wipe down the pan and add the diced chilli along with your chilli flakes. Cook this on a dry pan on low heat for 1 minute. Then add in the honey and squeeze in the juice of a lime. Mix to combine and cook this for 4 mins, to allow the chillies to infuse in the honey. This will be very hot, so carefully pour into a small dish and leave to cool.

Step 6.

To serve, dip the paneer in the hot honey and enjoy.

For the Coconut-Crusted Paneer
250g Apetina Paneer
2 Tbsp Cornflour
½ Tsp Black Pepper
¼ Tsp White Pepper
1 Tsp Garlic Powder
¼ Tsp Ground Ginger
½ Tsp Onion Salt
½ Tsp Salt
½ Tsp Five-Spice Powder
2 Tsp Chilli Flakes
5 Tbsp Milk (I use oat but any milk will do)
30g Desiccated Coconut
5 Tbsp Coconut Oil
For the Hot Honey Dip
4 Tbsp Runny Honey
½ Tsp Chilli Flakes
½ Fresh Red Chilli
A lime